- 1 (9 ounce) package chocolate wafer cookies, finely crushed
- 1/2 cup butter, melted
- 1 1/2 cups boiling water
- 2 (3 ounce) packages JELL-O Cherry Flavor Gelatin
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 1/2 cups thawed COOL WHIP Whipped Topping, divided
- 2 ounces BAKER'S Semi-Sweet Chocolate, shaved into curls
- 2 1/4 cups fresh dark sweet cherries, pitted
- 1 teaspoon powdered sugar
- Heat oven to 350 degrees F.
- Mix cookie crumbs and butter; press onto bottom of 13×9-inch pan. Bake 12 to 15 min. or until firm. Cool.
- Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.
- Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.
- Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.